The JBF Culinary Labs offer culinary professionals experiential learning opportunities, such as sustainable seafood sourcing and whole animal butchery, to increase their understanding of food-systems issues, sustainable solutions, and practical application.

If you are a chef or culinary professional interested in participating in a future Culinary Lab in your area, please complete the Impact Programs survey.

Upcoming Culinary Labs

Stay tuned for more information on upcoming Culinary Labs!

Past Culinary Labs

Hidden Villa Butchery Culinary Lab, March 2018

This Culinary Lab at Hidden Villa in Los Altos Hills, CA, featured the breakdown of a whole hog by educator and butcher Bryan Mayer. Chefs, ranchers, butchers, and others learned about whole animal butchery, sustainable meat, and the northern California culinary community.

Louisville Beef Butchery Culinary Lab, September 2017

In September of 2017, the James Beard Foundation, with Superior Meats, Inc. and Louisville Farm to Table, welcomed chefs and other culinarians to Superior Meats for a Beef Butchery Demo led by educator and butcher Bryan Mayer. The demo focused on whole animal butchery, sustainable meat, and the Louisville culinary community. Topics included: sourcing around values, understanding livestock practices, messaging to customers, menu development and flexibility, how to make pricing and availability work for your operations, and more.

Kansas City Beef Butchery Culinary Lab, September 2016

The James Beard Foundation partnered with Fleishers Craft Butchery in September 2016 for a Beef Butchery demonstration and tasting hosted by JBF award–winning chef Colby Garrelts at Bluestem in Kansas City. This demonstration was led by educator and butcher Bryan Mayer. Chefs and other culinary professionals left the demo with guidance around values, understanding of local vs. locale, ideas for menu development, and knowledge of sourcing around the big three: price, availability, and operations.

Talkin’ Trash Fish, Providence, RI, August 2015

How can chefs source more sustainable seafood for their menus, and what exactly is “trash fish”? This Culinary Lab, hosted and led by chef Derek Wagner at Nicks on Broadway, in partnership with Chefs Collaborative, addressed sustainable fish and getting seafood on restaurant menus. Chefs and culinary professionals enjoyed an in-depth Q&A with a local fisherman and a fish butchery demo and tasting. Attendees learned tips on using undervalued and underutilized fish species – or “trash fish” – as well information on fish seasonality, availability, and sustainability.

Grass-Fed Beef Demo, Brooklyn, NY, February 2015

In February 2015, the James Beard Foundaiton partnered with Fleishers Craft Butchery for a butchery demonstration and tasting around grass-fed and local beef. This demonstration was led by Bryan Mayer, and was hosted by Fleishers at their Red Hook warehouse and processing facility.


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